For the Vermouth MARI ZURI, only the best wines made from the Hondarrabi Zuri variety from our Talai Berri vineyards in Zarautz are used.
First, an extract (infusion) is made from aromatic herbs, some 80 different, in hydroalcoholic solution, in old French oak barrels with a capacity of 300 liters.
Once the extract is made, the extract is mixed with the Hondarrabi Zuri broths, sugar and wine alcohol.
After a period of refining and rest, it is stabilized by cold and bottled.
The Vermouth MARI ZURI is a bright straw yellow color with aromas of lemon, citrus and a set of spices that give us an intense and fresh aroma. In the mouth it is velvety with a long aftertaste.